Ingredients

3 cups graham cracker crumbs

3 tablespoons light brown sugar

10 tablespoons butter (melted)

8 ounces cream cheese (room temperature)

3/4 cup powdered sugar

8 ounces Cool Whip (thawed)

2 boxes (3.4 oz each) instant butterscotch pudding mix

3 cups half and half (whole milk works also)

8 ounces Cool Whip (thawed, for topping)

Optional toppings: butterscotch morsels, chopped pecans, chopped Heath candy bars, butterscotch sauce drizzle

Instructions

Step 1: Preheat your preparation area by setting out a 9×13-inch baking pan.

Step 2: In a medium bowl, combine the graham cracker crumbs, light brown sugar, and melted butter. Press this mixture firmly into the bottom of the baking pan to form an even crust. Place the pan in the freezer for 20 minutes to set.

Step 3: In a mixing bowl, beat the room temperature cream cheese and powdered sugar with an electric mixer until smooth and creamy. Gently fold in 8 ounces of thawed Cool Whip using a wooden spoon or spatula until fully combined.

Step 4: In another bowl, whisk together the instant butterscotch pudding mix and half and half for 1-2 minutes until it begins to thicken. Let it rest for about 3 minutes to thicken further.

Step 5: Remove the crust from the freezer. Spread the cheesecake mixture evenly over the crust, making sure to cover to the edges. Then spread the thickened butterscotch pudding over the cheesecake layer. Finally, spread the remaining 8 ounces of Cool Whip on top.

Step 6: Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, or preferably overnight, to let the flavors meld and layers set.

Step 7: Before serving, garnish the top with butterscotch chips, chopped Heath candy bars, or any desired toppings. Cut into squares and serve chilled.

Tips & Variations

For a crunchier crust, add a handful of finely chopped pecans to the graham cracker mixture before pressing it into the pan.

Use whole milk instead of half and half for a lighter pudding layer without compromising the flavor.

For extra richness, drizzle warm butterscotch sauce over each serving just before serving.

To make it nut-free, omit pecans and replace Heath bars with crushed cookies or more butterscotch chips.

FAQs

Can I make Butterscotch Lush ahead of time?

Yes, it actually tastes better after resting overnight in the refrigerator, which gives the layers time to set and the flavors to meld perfectly.

Can I substitute the Cool Whip with homemade whipped cream?

Absolutely! Freshly whipped cream can be used instead of Cool Whip for a lighter, homemade touch. Just make sure it’s softly whipped and fold it in gently to maintain the creamy texture.